IMUSA and McCormick have been kind enough to offer one of my blog readers a chance at winning a Cuban/ Caribbean Foodie gift box filled with the following items:
1 IMUSA’s Wood Mortar and Pestle
1 IMUSA’s Tostonera,
1 McCormick’s Black Pepper,
1 McCormick’s Garlic Salt,
1 McCormick’s Curry Powder,
1 McCormick’s Paprika,
1 McCormick’s Cinnamon,
1 McCormick’s Oregano,
1 McCormick’s Black Peppercorn Grinder,
1 packet of McCormick’s Chicken Bag ‘n Season,
1 Box of McCormick’s Black Beans & Rice Mix
1 Box of McCormick’s Paella Rice Mix
Enter to win below.
I received a package to review myself, see photo below, andwant to share the following easy baked tostones recipe to make and enjoy once you win your own tostonera and restock your kitchen. A very special thanks to our sponsors.
Baked Tostones altered from Skinnytaste
Servings: 4 Cook Time: 30 minutes
3 medium (3 cups) green plantains
2 tsp coconut oil
Preheat the oven to 400°. Spray baking sheet with cooking spray.
Peel plantains and slice into 1/2 thick slices. Place in a bowl and toss with oil and salt. Arrange slices on the baking sheet. Lightly coat with a little more oil spray on top and bake for 10 minutes or until slightly brown on the bottom. Remove from oven.
Using a tostonera (a press), slightly mash each piece to about a quarter of an inch thick. If a tostonera is not available, insert the pieces between a folded piece of brown-paper and press down using a saucer or the bottom of a glass jar.
Lightly re-spray the baking sheet and place the plantains brown side up onto the baking sheet. Lightly spray the top and bake for another 15 minutes until golden brown and crispy.
Garlic Dipping Sauce
A pungent dipping sauce with garlic, cumin, oregano and sour orange juice or a combination of orange and lime juices. A little goes a long way.
Servings: 4 • Calories: 30.1
1/3 cup sour orange juice (or 1/4 cup fresh squeezed orange juice + 1 tbsp lime juice)
2 tsp olive oil
1 large clove garlic, mashed
salt and pepper
1/2 tsp cumin
Heat a small sauce pan on low flame, when hot add oil. Saute garlic on low for about 2 minutes, do not brown. Add sour orange, oregano, cumin, salt and pepper and let it come to a boil. Shut off and set aside to cool to room temperature.